You really can’t mess this cheesecake up. It wants to be burned and cracked.. This recipe was inspired by Molly Baz. One of my favourite New York style cheesecake that I enjoy over the holidays.

Ingredients

• unsalted butter for the pan

• 2 LB cream cheese (room temperature)

• 1 1/2 cup sugar

• 2 cups heavy cream

• 1 tsp vanilla extract

• 1/3 cup all purpose flour

Directions

1. Preheat oven to 400 degrees F. Butter a 10” springform pan. Then line with 2 overlapping 16X12”sheets of parchment making sure the parchment comes at least 2” above all sides. You won’t end up with a clean look and that is okay! Place pan on a rimmed baking sheet.

2. Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)

3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add cream, salt and vanilla extract and beat until combined.

4. Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.

5. Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.

6. You should bake ahead and serve chilled

Enjoy!!!